The Secret Ingredient in Keto Cinnamon Twists

Oh, oh, this magic mozzarella dough. Honestly, this stuff is a total low carb game changer for me and I am having way too much fun messing around with it to create new keto recipes. It’s not perfect for everything but it sure works like a charm for any kind of pastry or pizza dough. Fathead cheese danish or low carb stromboli, anyone? And it still just startles me that it’s made with mozzarella cheese.

Like, seriously. Who sat down one day and said to themselves “I am going to make low carb dough out of cheese and see if it works”? Because while I am incredibly creative and innovative with my recipes, I am also quite certain I never would have thought of this. But that’s the nice part about the low carb recipe creation world. We can all learn from each other and build on each other’s work.

This dough isn’t exactly tricky to make, but there are some tricks to getting it right. And so, at the request of several readers, I have created a video that walks you through the steps. This is for a sweet version of the dough, but the same tips apply to the savoury version too, you simply leave out the sweetener.

Now that I’ve made several recipes with it, I have learned a few things. First of all, don’t roll your dough out on parchment paper. It’s much too springy and it pulls and wrinkles the paper so that you end up with creases in your dough. Turn it out onto a silicone mat or even right onto the counter, if you need to. Then you can top it with parchment and roll it out that way. Also, if your dough is a little too sticky to work with, dust it with almond flour and knead that in a bit until it firms up.

And one reader gave me another little trick that saves one step and one bowl, and that is to melt your butter right in with your mozzarella. Less mess and less to clean up afterward! That worked beautifully for me in these low carb cinnamon twists.

These little pastries make a wonderful breakfast treat. I’ve made them several times and my kids keep asking me to make them again. So if you’ve been itching to try the low carb mozzarella dough, just dive right in. I hope you find my video and all of my tips helpful. Enjoy!

Preheat oven to 350F and line a large baking mat with parchment paper or a silicone liner.

In a medium bowl, combine almond flour, coconut flour, sweetener, and baking powder. In a large saucepan, melt cheese and butter over low heat until it can be stirred together.

Add egg and vanilla extract and stir to combine. Stir in almond flour mixture until dough comes together (keep heat on low). It will still have some large streaks of cheese. Turn out dough onto a silicone mat or directly onto a kitchen counter and knead until uniform (this only takes a little kneading).

Cover with parchment paper and roll out to a 10x10 inch square. Brush with half of the melted butter.

In a small bowl, whisk together the sweetener and cinnamon. Sprinkle about 2/3 of this mixture over the rolled out dough.

Fold dough in half and cut into 10 strips with a sharp knife or a pizza cutter. Hold both ends of one strip and twist gently in opposite directions two or three times. Lay twists on prepared baking sheet and brush with remaining melted butter. Sprinkle with remaining cinnamon "sugar".

Bake about 15 minutes, until golden brown and just firm to the touch. Remove and let cool.

Glaze:

In a small bowl combine powdered sweetener, vanilla extract and just enough water to achieve a drizzling consistency. Drizzle over cooled twists.

Secrets to Keto Baking

Tips and tricks to delicious and healthy recipes!

Nutritional Disclaimer

Please note that I am not a medical or nutritional professional. I am simply recounting and sharing my own experiences on this blog. Nothing I express here should be taken as medical advice and you should consult with your doctor before starting any diet or exercise program.
I provide nutritional information for my recipes simply as a courtesy to my readers. It is calculated using MacGourmet software and I remove erythritol from the final carb count and net carb count, as it does not affect my own blood glucose levels. I do my best to be as accurate as possible but you should independently calculate nutritional information on your own before relying on them.
I expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website.

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Comments

Caroliyn you are the absolute best…. and I’m so thankful you did the video because I have not made this kind of dough because I wasn’t sure exactly how to do it. I’m going to make a pizza this afternoon with the recipe because now I’m not as concerned about it and I can promise you I’ll be making these tomorrow. I’m just absolutely so excited so once again thank you so much Brenda

What kind of mozzarella are you using? That’s usually the issue with this dough…people try to use “healthier” full fat mozzarella or fresh mozzarella and it really needs to be the pre-grated store-bought kind.

The dough does remain a bit stringy as you are kneading it and the butter and cheese don’t perfectly meld until you add the dry ingredients.

CAROLYN, you are my hero! I love your recipes. My dilemma at this point is that my daughter is thriving on Paleo and cannot tolerate dairy, grains or legumes. I am racking my brain trying to find substitutes for mozzarella, yogurt, sour cream, and soy. Substituting coconut oil for butter has been easy. Thank you for your dairy free recipes. Thank goodness, she can tolerate tree nuts.
Tess

I have used a similar dough for pizza and pigs in a blanket – I love the sweet “twist”! ;0)

This type of dough is so good that when I made pizza for myself the other night (after having picked up a commercially made pizza for the family), my husband asked if he could have some of MINE!! And he’s a HUGE pizza snob! Slowly but surely, I’m bringing my family around to this way of eating!

I did this EXACT same thing three days ago, only I rolled the dough after dusting with cinnamon and “sugar” and butter and cut it into cinnamon roll-shaped pieces and put them in a baking dish to bake. After it was baked, I drizzled the cinnamon rolls with a glaze of cream, Swerve, cream cheese & vanilla. I did not like the texture or the cooling effect of them when they first were made. When I made the cream cheese Danish with this dough a few weeks back, I had the same reaction and almost threw them away. But they were really good the next day. So I saved these cinnamon rolls and we had them the next two days and they were so much better! I’m going to try your “twist” method–I bet they will cook more evenly than my rolls did, all crowded in the same pan.

I’ve been making the garlic knot version (with and without garlic) as a “drop biscuit/cookie” 1 batch makes 12-13 “cookie-biscuits” on a standard cookie sheet. (Well oiled and get them off quickly with a spatula or use a silcone baking sheet also well oiled-I used olive oil.)

I have to “pat them out” like cookies (much more like cookies than biscuits) and keep my fingers wet so they don’t stick.

I was lazy and did it differently. I did NOT melt the cheese but did the butter. I mixed it all up in the mixer to a cookie dough consistancy and patted it out.

I also used almond meal (coarser type than the flour) from ground almonds (with the skins).

My oven runs a touch hot. 15 min was crispy and 10 more bread like.

My question…how different is it when you do melt the cheese and roll it out? Thoughts?

Thank you! I see what you mean the way I was doing it (unmelted, coarser almond meal vs flour) was more cookie or biscuit. I’ll still love that. But a true dough would be lovely! Will try it that way next time!

My dough wouldn’t roll over 🙁 I could barely fold it in half without it crumbling, so I def. couldn’t twist the dough. Any tips on that? I used the thm baking blend, to the amount you called for in this recipe, not sure if that would have made a difference…

Yup, that would make a big difference. It is much drier than almond flour and coconut flour. I bought some more to play with so I will experiment with this dough and THM baking blend and get back to you.

I had a recipe that used coconut flour and I was out so I used oat fiber. It’s very low carb because it’s the fiber from the oats. I used an equal measure of it. I couldn’t tell a difference in the recipe at all! I do feel obligated to say that it was only a tablespoon so there might be some differences in this recipe since it calls for a larger amount. But you could experiment with it and see what you think!

Made a savory version of these last night to go with I Breathe I’m Hungry’s Chicken Nugget Meatballs. Made the dough without sweetener and threw in herbed garlic butter, cheddar, and fresh parmesan cheese, and then cut, twisted, and baked accordingly. Amaze-balls. Thank you!!!

Carolyn-I just love your blog and I wanted to THANK you for your recipes and all your work in finding ways for us (diabetics) to still stay healthy and eat all the yummy treats!! I have a question about he mozzarella here. I have the mozzarella cheese from Costco that comes in 2 rolls. Can I just melt that instead of shredding it and melt it? I usually buy the already shredded ones but recently heard that they add flour to them which adds extra carbs so opted to buy the whole ones. Thanks so much—I will definitely try this one.

If by rolls, you mean fresh mozzarella, then no, I don’t think you can. And the shredded mozz contains cornstarch but it’s so little as to not really add many carbs to this recipe. Probably 1 or 2 carbs for the entire recipe.

Since this dough can be formed and kneaded, do you think it would work for soft pretzels (unsweetened)? It would need to be able to stand up to a bath or dunk of baking soda solution before baking. I would try but my oven is broken. Thanks.

I just now discovered this recipe and am thinking of all the ways I can use this dough…my fiancé loves soft pretzels so I wanted to check in and ask if you’ve made them yet, and if so what tips you may have? Thank you!

Noticed the garlic parmesan knots called for 2 tsp baking powder while this recipe used 1tsp (plus the Swerve). Curious to see what is the difference in the two doughs ie, what is the function of the baking powder. Thanks

Carolyn, I just made these – my first venture into mozzarella dough — and they are incredible! I also made quesito filling in a separate container (vanilla-flavored sweetened cream cheese), and we’re having these for breakfast spread with that! I’m truly stunned by the consistency of the pastry. Wow!

I just made these and I had problems with kneading as it really stuck to my fingers a lot. I did it exactly to recipe unless I measured something wrong but it was very sticky and I could not pull off the silicone mat and twist as it was falling apart and really sticking to the mat. What did I do WRONG? even though they don’t look as good as yours they do taste good and none will go to waste.

Carolyn
I just love all your recipes.
I made this for the first time tonight.
I used regular store bought part skim mozzarella but it was a block not pre grated. Doesn’t he preheated usually have cornstarch on it?
Anyway I made two substitutions out of desperation.
I used THM baking blend (usually works great when I sub this in your relationship recipes)
And I used coconut oil because I was out of butter.
The cheese and oilfield would not blend until I heated the cheese almost to a simmer constantly whisking.
I tempered in the egg. But when I added the flour it never came together it just go crumbly.

Just made these. They flattened out really bad and they are SUPER greasy. I did everything right with all the right ingredients. Not sure where I went wrong. They look good and will probably taste good but they are very soft. I didn’t want to cook them any longer because they were getting too brown.

Just seems like there was way too much butter…..but I used what it called for. hmmm…..

If you rework this for a THM version, any chance you could include measurement by weight??? My results are much more consistent (and easier) when I use weight. If not, if this is something I’ll use often, I’ll eventually convert it myself :-). Thanks for all you do!

This dough was way to sticky for me to work with once I rolled it out, even after dusting it with more almond flour……I had to put it in the freezer for about 10 minutes before it was solid enough for me to even take off the mat in strips. The end result was very tasty though and worth the effort.

These look delicious. My family is lactose intolerant so I will use Cabot Monterrey Jack instead of Mozzarella but I also make dinner for a family who is totally gluten and casein free so I am going to try to make some vegan cheese and use that in place of it. Once I do I will let you know how these or your garlic rolls turn out.

I tried making these and followed the directions exactly. However, I couldn’t turn over the dough (or twist it), so I made them into little rolls, which then completely flattened out into big pancakes in the oven. From the other comments it seems like I need to add more flour; but which one? More almond flour or coconut flour? I used honeyville almond flour and earth’s choice coconut flour, and hard mozzarella, which I grated.

So part of the problem here would be the mozz that you grated yourself, since pre-shredded comes with a little starch in it to keep it from clumping. So yes, you do need more flour and I would do more almond…maybe a few tbsp?

Oh my goodness are these delicious! I kept the ingredients exactly as written, but I varied my technique a bit because I’m lazy. I melted the butter and cheese in the microwave, then added everything to that bowl and mixed it until well combined. It turned out great!! I patted it out on parchment the way I do my fathead pizza dough, and then was able to fold it easily by just folding the paper. I am packing these in my husband’s suitcase for his business trip. Cinnamon rolls are one of his favorite things, and he’s going to flip when he finds these treats in there. Thank you, thank you, thank you! Your recipes are life savers in this house!

I make ‘fathead’ pizza all the time using the mozzarella dough crust which this is a version of. My bread sticks look nothing like yours as they flattened out and became more like pancakes. I will try adding more almond flour to see if that helps. Thanks for the recipe.

Made these for breakfast this morning. Oh what a treat and they couldn’t have been easier. My husband loved them too and he doesn’t have to eat low carb. Definitely a hit in this household! I don’t know who figured out fathead dough, but I’m calling them a genius and I love this variation of it. Thank you!

I was skeptical! I made them this morning and they are AWESOME. I will make again and I have already made some other flavors (in my head), and thought about which savory I want first. Mine did flatten out a bit too much, I may try chilling the dough a bit before baking. I have to do that with most baked goodies. (I live in the south)
Thanks for the blog…you post some great things.

These are very good! Fooled both of my kiddos with them. Got an immediate thumbs up from ds and a “We are having those every day from now on!” from the dd. Definitely a bit more rich or savory flavor than I expected from the dough – but hey – CHEESE! But with the icing, they are very good! I did make a cream cheese drizzle – T each butter and cream cheese, 2T Swerve, vanilla and a bit of water to thin. This won’t be the last time I make them. 🙂

hahaha…when I saw the picture and the beginning in the video I thought I could use the garlic ‘bread’ recipe everybody loves here…then I realised it is your recipe too 😀 so definitely going to give this a go 🙂

These were so good. The texture with the mozzarella gives a chew that you normally miss out on in low carb goodies. Amazing. My butter and cheese never came together like some others so I added the dry ingredients then the egg (the butter was simmering and I thought the egg would cook) I didn’t turn the dough out and knead with my hands but just used a spatula in the pan till it looked combined properly. I used baking paper and had to sprinkle more almond meal while pressing out so it wouldn’t be so sticky. (WHich probably made the dough more rough looking) They didn’t twist super easy but it did not matter the end result is soooo good. Not as pretty as yours but soooo good. But there is no way to eat just one of these. Thank you!

So I am making these for the first time, they are in the oven right now. This was so easy! The dough came together like a dream. This might truly be a life-changer. There are sooo many possibilities for this… I have a dozen savoury ideas in my head right now. I’ve been trying to figure out how to make a low carb pop tart (my weakness), do you think this could be done with a few tweaks to get the right consistency? I’m thinking sugar-free Strawberry spread in the filling and a sweet glaze. Any suggestions?

Hi, what does the mozzarella do and can I replace it with some other cheese? I can’t get shredded mozzarella here, will it work if I slice the mozzarella myself? I really want to try this recipe, it sounds great!

we only have almond meal/ground almonds where i am, am i able to use that in this recipe? or will i need to make it finer somehow?
i’m dying to make these, but don’t want to risk “wasting” any almond if it doesn’t turn out, as it’s *very* expensive here 🙁

Thank you Carolyn the entire house smell cinnamon and the twist are Wonderfull ???
I did use the block of mozarela part skim and before hand I place in the freezer for 10 min so I can graited it works a bit better I was not shure about presheded bc of the starch in the ing . Thank you I love it.

I need to start by saying I LOVE all of your recipes. I tried making it this weekend and they came out very crumbly. I used the Honeyville almond flour and the shredded mozzarella. I couldn’t even fold them in half without them falling apart. I was so bummed? Any ideas on what I did or can do differently?

Okay, I use Bob’s too for coconut flour. Never used Kroger cheese but I’ve used several different kinds and never had an issue. Here’s my bit of advice. Start off with less of the flours (like a tbsp less each), then if the dough is really sticky when you turn it out to knead it, add in another tbsp or two of almond and a bit more coconut. It should knead and feel exactly like pizza dough…stretchy, not sticky. That’s when you know you have it right. Don’t let it sit long before working it into the twists because as it dries out, it becomes harder to form.

I want to try this, but I know nothing about this swerve sweetener, I just have stevia, xylitol, and I mostly sweeten our food with natural sweeteners like honey, medjool dates or maple syrup. Can you give me rough guess at how much stevia/sugar blend I might use instead of swerve?

This is a fantastic recipe – thank you! I underestimated how delicious they would turn out, and I’ll admit that I grabbed a second one almost instantly. They really hit the spot and my spouse is beyond pleased that we can have cinnamon rolls again!

It’s not the bulk version of Swerve, there is a major difference. Swerve contains oligosaccharides, which are as sweet tasting pre-biotic fiber. Thus, it adds more bulk and fiber to the recipe, helping it hold together. Monk fruit is a non-bulk sweetener, meaning it adds nothing but sweet taste to the dough. It could very easily be the issue here.

These are amazing! Even my ‘unhealthy friends who were afraid to try them! I added a smidgen of cinnamon to the frosting to cut the sweetness a bit
I tweaked the ingredients a bit and made a savory version. Garlic bread like – Those were a hit as well.

I’m just about to make these….but thought I would read all of the comments first so I don’t make mistakes 🙂
Please can you tell me if the “dough” can be frozen raw or cooked?
Very exciting and thank you!!

Don’t know if anyone asked this, but could I switch Out sweeteners in this recipe? I have truvia or stevia…….no swerve. I don’t even know the differences. But would like something close to the cinnamon and sugar Tate. Thanks.

I’d love to know the weight of 1.5 cups of mozzarella, please. Depending how 1.5 cups is packed, it can vary a lot. Wondering if that could be why some people are having trouble working the dough? I’ve the same issues & don’t want to give up.. I use Honeyville & the same other ingredients. The only variable is the cheese. It’s packaged, low moisture, pre-shredded, has starch added. I’d appreciate it so I can make your fabulous recipes.
Thanks & happy holidays!

Hi – thanks for your great site, I was hoping you would be able to clarify one ingredient in the cinnamon twist recipe please. The recipe states baking powder and the video states baking soda. Would kindly appreciate clarification of which you use. Regards Anna (Merry Christmas)

The best cinnamon rolls eva! Made into 11 cinnamon rolls, baked in my silpat muffin pan. Sooooo good! Used Trader Joe’s shredded lite mozerella cheese and dough was so easy to work with- had no issues. Thank you Carolyn.

You have now made me post comments twice! These are just fantastic. The recipe was perfect, I followed it exactly and they turned out identical to yours which is a huge compliment because I am know to say “presentation doesn’t matter”. I make delicious food but it’s normally pretty ugly. These are not just tasty but also very appealing to the eye. Thank you so much for sharing!

My daughter is seven and was just diagnosed with Type 1 diabetes six weeks ago. I’m confused about how to dose for net carbs. Our doctor said only use the total carb count, but I don’t see that anywhere. Any ideas??

I’m sorry but I always subtract erythritol carbs, simply because, as a diabetic, Swerve and erythritol does not affect my blood sugar at all. And this may hold true for your daughter as well but you need to TEST that. If you count erythritol carbs in this, you would need to add 10.9g of carbs to the total (so about 15g TOTAL CARBS). But if your daughter’s blood glucose isn’t affected by erythritol, then you will be overdosing. So it’s something you need to play with a bit for now, testing her after she eats so you can see if it affects her. It doesn’t affect most people.

Post #2
Made these again but subbed the cinnamon for 1/3 cup Lilly choc chips–Ahhhmazing. Tastes like a choc croissant from Paris. Carolyn you be the greatest!
Kept the balance of the recipe the same and used spouts lite shredded cheese…….dough performed perfectly.

Firstly, I have to say a HUGE thank you!! You have made following a low carb diet soo much easier!! I can still have my treats and know I’m not “cheating”.
I’m from Australia and struggling to find Almond flour… plenty of almond meal… how will this effect this recipe??
Warmest regards

It may not turn out well with almond meal because it’s so much less finely ground. Might be worth investing in a coffee grinder and seeing if you can grind it more finely yourself. It should be the blanched kind, not the one with the skins.

Just wanted to say that despite quite a few differences in ingredients, mine turned out well. I used stevia drops, full fat mozz, home-ground almonds with the skins on, and forgot the baking powder. Makes me think it is the dough consistency that matters most. I added a little extra coconut flour while kneading, until it ‘felt right’. Thanks!

So I just made these. I don’t think I put enough cinnamon in the center and I may not have rolled them out thin enough, like they were too thick, but they turned out well. The 2nd day they were still yummy but I didn’t know how to fix the lack of cinnamon flavor. Finally figured it out and thought I’d share: Heavy whipping cream with Torani sugar-free cinnamon brown sugar. Whip that up and dip the twist in! Solves any problems anyone could have. LOL. Thank you for this recipe!

I use MacGourmet, which is software I purchased and which pulls from the USDA database, making it far more reliable than MFP. Chances are that MFP is either swapping in a substitute ingredient for the sweetener or you are not subtracting the erythritol grams.

I made these today and they taste GREAT! but the dough was too crumbly and I wasn’t able to twist them. The video link no longer seems to work. Could you reupload? I think if I can see how you did it I may be able to fix my technique. Thank you!

I made these this morning to take to lunch at my inlaws, such a hit!! And my kids loved them too. I love how this really tastes like a pastry dough,tender and flaky. Thanks again for your amazing recipes, this one is going to be a regular at my house.

I was so looking forward to this but then I saw as I entered in the carbs in my fitness pal that the total carbs came to 12.2gm for one serving! I used Everything that was in the recipe just different brands. I’m still going to enjoy them!

I scrolled and scrolled and could not find one comment about the confusing instructions on the butter. The recipe says to melt the butter with the cheese….then later it says to spread the dough with half the butter. So does that mean to melt half the butter with the cheese? This could be why so many people had flat dough? Help!

Two separate times where are you are using butter, which is why it’s actually listed twice in the ingredients list. One…when you make the dough. Two, you use a tbsp of melted butter on the already made dough. I don’t think it’s confusing as most people haven’t had an issue with that part of it.

I’m new to these keto recipes so the texture was a bit dense and chewy for my preference (I’m still dreaming of fluffy Cinnabons!). I’m sure I’ll get used to it since the flavour was great and I’ll make them again soon! Anything to make them fluffier? Thanks for sharing these great recipes with us who hate to miss the good stuff! Xoxo

I am going to try adding a tablespoon of egg white powder just as the dough get flattened out. This stuff is amazing! I’ve started using it in all my keto bread recipes and I actually can bake a full loaf of keto soul bread that resembles actual bread, it doesn’t toast up very well but it’s awesome! So any time I need anything to rise like fluffy waffles or pancakes I add a little of what I call magic white powder aka fairy dust lol…it’s really called Muskoka mornings No Yolking egg white powder it’s awesome and I think will make these extra special! Imagine no more separating any eggs any recipes that call to fold in egg whites I don’t have to do I just add the whole eggs and then a couple or three tablespoons of this stuff and you won’t believe the difference. They made my waffle iron lift the waffle lid right up as the waffles began to swell, I have never seen that ever even with regular waffles I’ve never ever had them with that kind of lift and they don’t taste eggy at all. Btw I have no affiliation with that company at all.

I am a first-timer when it comes to working with dough. Mine smelled delicious, bur were completely flat. I used a brand of coconut flour called let’s do organic from the Edward and Sons Trading Company. The brand of almond flour that I used was Bob’s Red Mill. After I added the flour mixture to the melted cheese and butter, they blended quite nicely into a doughy mixture. I did not kneaded the dough, but merely rolled it out. It wasn’t sticky, just wet/greasy.
I didn’t use Swerve, but Pyure sweetener, less of it, though. Maybe I should track down Swerve…

Lovely flaky dough recipe. I used the dough to make a keto version of my families Hungarian Christmas cookies (“Kiflik”). The dough is cut into scalloped squares and rolled up with a ground pecan and walnut mixture. Thank you!!

These turned out to be wonderful! The dough wasn’t as hard to work with as I had anticipated. (I’m impatient when it comes to dough.) I’m considering experimenting with leaving out the sweeteners to make a basic version for doing savory breakfast braids and other items that call for a bread product. Thank you so much!

I butchered your recipe but it still came out tasty! I didn’t have the coconut flour, so I upped the almond flour to a cup. The flavor was still there but my twists flattened out like pancakes while baking! Lol…. I’m assuming that’s due to the absence of the coconut flour. Anyway, just wanted to thank you for sharing your recipes! I’d never survive this LC journey without them!

A breakfast treat my 13 year old son requests regularly! These smell so good when cooking. Fast and easy to make. This is one of the first low carb recipes I tried, so you do not need a lot of skill to make this. Do not worry if they do not look as pretty before you bake them. They look nice after you cook them!

Can this dough be frozen with success Carolyn? I’m in love with so many of your recipes and am now looking to buy your book as my little granddaughter is a Type 1 Diabetic. Thank you for everything you do to help others.

I followed the recipe to the letter but what a mess! The dough is so crumbly i coudln’t pick it up or twist it. It’s in the oven now, but I can’t imagine it will come together. What did I do wrong? Should I have chilled the dough for a bit before rolling?

The almond flour and mozzarella sound okay but I’ve never heard of that coconut flour. Coconut flour can vary a lot brand to brand in terms of absorbency so it may have been the issue, and perhaps less coconut flour next time would allow these to hold together and not be too crumbly.

I haven’t tried to make this yet. I was hoping to watch the video first so I didn’t end up with some weird version on a scrambled egg with loads of cheese! Lol! Knowing me it’s possible. Anyway just wanted to let u know when I tried to watch the video on my iPhone it gave a media error. So I’m hoping there is a version of it on YouTube otherwise I’ll read all the comments and hope for the best. Pretty sure I have the right kind of cheese so that should help a lot. Thanks again for all your recipes, we are definitely kindred spirits by the name of your site.

There is a link for a video, and a description as well as multiple comments about the video. So pretty sure at one time there was a video. I tried to make this today and they didn’t turn out at all. Just a pile of goo really.

They wouldn’t twist, they were ripping in half. So just cut into strips and they are all melting together while cooking. They are still in the oven so hopefully they will taste ok still.

I have other fat head pizza dough that maybe some day i will try. I was hoping for the video as well to see what I must have messed up.

I just made these and they tasted very good although mine got flat unlike the picture. I guess i should twist them a bit tighter next time. I couldnt wait so i had mine warm with the drizzle. Very easy recipe. Thank you

With my tendonitis, stirring heavy doughs is hard, but I HAD to make this! I filled my Kitchen Aid stand mixer’s metal bowl with boiling water to heat it up, dropped in the dough hook, and let it stand while I melted the mozzarella and butter. I emptied and dried the bowl and hook and attached them. Then I transferred the melted ingredients to my very warm stand mixer bowl and used my stand mixer to make the dough. Worked like a charm! Perfect, smooth dough. My friends ate the whole batch with me, so had to make a second batch right away!

Hi, my son is allergic to nuts. Id like to try and make the cinnamon twists and just use coconut flour, do you think this would work without almond flour?
I need some low carb options for my 10yr old son please. I was thinking if these can be made with just coconut flour I could make them into buns for him as he loves cinnamon buns.
Appreciate your help. Thanks Josie

Hi Josie… please search the blog for my chewy bagel recipe. That’s essentially a similar dough that you can use for these. YOu’d only need half the recipe, and you’d need to add some sweetener into it, about the same amount that I do here.

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Secrets to Keto Baking

Tips and tricks to delicious and healthy recipes!

Looking for the best low carb recipes? You've come to the right place! I'm Carolyn, a major carnivore and an unrepentant sweet tooth. Here you will find all you need to enjoy the low carb keto lifestyle to the fullest! Read more